Goats cheese, honey and balsamic braised chicory, walnut and pear galette
Makes 4 large or 6 small galettes
- 1 x 320g ready rolled puff pastry
- 4 heads red chicory
- 3 tbsp. balsamic vinegar
- 2 tbsp. runny honey
- 2 conference pears, cored and cut into thin wedges
- 300g goats cheese, cut into disks
- 50g walnuts
- 3-4 sprigs thyme, leaves picked
- 1 egg, beaten
- 1 tbsp. pink peppercorns, fennel/nigella seeds etc. to decorate
- Preheat oven to 180°c. Start by preparing the red chicory. Cut each head into 4-6 wedges, depending on the size of the chicory. Heat a knob of butter and some olive oil in a large, heavy based frying pan and add the chicory, cut side down. Cook for 5-10 minutes on a medium heat until dark golden, then turn over and cook for a further 5 minutes.
- Season the chicory and add the balsamic vinegar and honey to the pan, shaking it as the mixture bubbles to coat the chicory. Once thickened and sticky, remove from the heat and leave to cool in the pan.
- Use a saucer roughly 16cm in diameter (for large) or 12cm (for small) as a guide to cut the pastry into
- Place the goats cheese in the middle of each round, leaving a 3-4cm gap around the outside. Top with a couple of pieces of braised chicory, followed by some slices of pear, a sprinkle of walnuts and a pinch of fresh thyme leaves.
- Fold the edges of the pastry up and around the filling, then brush with egg wash and sprinkle with your garnish of choice and a pinch of salt and pepper.
- Transfer to a flat sheet lined with baking parchment and bake for 20-25 minutes until risen and golden in colour. Serve warm with a delicious seasonal salad on the side.